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H3 Mediterranean Cous Cous


Mediterranean Cous Cous

Mediterranean Cous CousIngredients:

1 Tablespoon Vegetable Oil

½ each Onion, diced

1 each Roma tomato, seeds in, diced

Pinch Saffron

½ Teaspoon Turmeric

½ Teaspoon Ginger, ground

½ Teaspoon Black pepper, ground

To Taste Salt

4 Cups Water or Stock

¼ Cup Carrot, diced

¼ Cup Turnip, diced

¼ Cup Butternut Squash, diced

¼ Cup Zucchini, diced

¼ Cup Yellow Squash, diced

¼ Cup Garbanzo beans

¼ Cup Peas

½ Cup Couscous



  • Collect all ingredients. On medium, heat oil.
  • Sauté vegetable oil, onion, roma tomatoes, saffron, turmeric, ginger, black pepper, and salt on low for 10 minutes.
  • Add water for stock, boil for 20 minutes.

Add carrots and turnips, cook for 5 minutes.

  • Add butternut squash, cook for 5 more minutes.
  • Add the rest of the vegetables and cook until all are tender.
  • Drain, reserve broth and vegetables, and keep warm.
  • Mix the couscous with the broth, covering ¼ inch above. Cover with plastic and let set for 15 minutes.
  • Fluff cous cous with fork. Plate and place the vegetables on top. Add extra broth if needed.


Chef’s Note: Eating plant-based foods can be flavorful and satisfying, this Mediterranean Cous Cous recipe is sure to please.


Serves: 2

Serving size: 1 ½ cups

Calories: 320

Fat: 8 grams

Sodium: 660 milligrams

Carbohydrates: 53 grams

Fiber: 7 grams

Protein: 10 grams